A creamy, comforting twist on the classic chicken Alfredo—this dish transforms a familiar favorite into something extra special. I take tender chicken, toss it with rich Alfredo sauce and perfectly cooked pasta, then serve it all inside golden, garlic-buttered bread bowls. The result? A fun, indulgent meal that feels like restaurant-quality comfort food straight from my oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 chicken breasts, cubed
1 lb pasta (penne, fettuccine, or my choice)
6 large bread rolls (like Kaiser rolls)
1 jar (approx. 15 oz) Alfredo sauce
½ cup unsalted butter, melted
3–4 tsp garlic & herb seasoning
½ cup shredded Parmesan cheese
1 Tbsp olive oil
Salt and pepper, to taste
Directions
I start by seasoning the cubed chicken with garlic & herb seasoning, salt, and pepper. I heat olive oil in a skillet over medium-high and cook the chicken for about 6–8 minutes, until golden and fully cooked.
While the chicken cooks, I bring a large pot of salted water to a boil. I cook the pasta according to the package directions until it’s al dente, then drain it well.
For the bread bowls, I slice off the tops of each roll and carefully hollow out the centers, making sure not to tear the sides.
I combine the melted butter with the remaining garlic & herb seasoning, then brush it generously inside and around the edges of each bread bowl.
I place the bread bowls on a baking sheet and toast them in a preheated oven at 375°F (190°C) for 4–5 minutes, just until they’re lightly crisp.
Once the chicken is cooked, I add the drained pasta and Alfredo sauce to the skillet, stirring everything together until well combined and heated through.
I spoon the creamy chicken-pasta mixture into each toasted bread bowl and sprinkle the tops with shredded Parmesan.
Then I pop the filled bowls back in the oven for another 4–5 minutes, until the cheese melts and the bread bowls are beautifully crisp on the edges.
I serve them hot, sometimes with a sprinkle of fresh parsley or a dash of red pepper flakes for extra flavor.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~580 kcal per serving
Variations
I sometimes use rotisserie chicken to speed things up.
For a lighter version, I go with a low-fat Alfredo or even Greek yogurt-based sauce.
I like switching up the pasta—rigatoni or shells work great.
If I want a veggie boost, I mix in steamed broccoli or spinach before stuffing the bowls.
I occasionally top the bowls with mozzarella for an extra-cheesy finish.
Storage/Reheating
If I have leftovers, I store the chicken Alfredo filling separately from any unfilled bread bowls to avoid sogginess. I keep both in airtight containers in the fridge for up to 3 days. For reheating, I warm the filling on the stovetop or in the microwave, then spoon it into freshly toasted bread bowls or even serve it over toast or rice.
FAQs
What kind of bread works best for bread bowls?
I like to use Kaiser rolls or round crusty rolls—they’re the perfect size and hold up well once hollowed and baked.
Can I make this recipe ahead of time?
Yes, I prepare the chicken Alfredo filling a day in advance and store it in the fridge. Then I just toast the bread bowls and assemble them when I’m ready to serve.
Is this recipe kid-friendly?
Absolutely. The creamy pasta inside soft, buttery bread bowls is a hit with kids. I just go easy on the seasoning or red pepper flakes if I’m serving little ones.
Can I freeze the chicken Alfredo filling?
Yes, I freeze the filling (not the bread bowls) in an airtight container for up to 2 months. I reheat it gently on the stovetop, adding a splash of milk if it’s too thick.
What can I serve with these bread bowls?
I like to keep it simple with a green salad or steamed veggies. The dish is rich and filling on its own, so light sides work best.
Conclusion
These Chicken Alfredo Garlic Bread Bowls take everything I love about comfort food and turn it into a fun, satisfying meal. Creamy, cheesy, crispy, and indulgent—this dish is perfect for weeknight dinners, weekend gatherings, or anytime I want to treat myself and others to something hearty and delicious.
Recipe:
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Chicken Alfredo Garlic Bread Bowls
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Halal
Description
A rich and comforting meal that combines creamy chicken Alfredo pasta with crispy garlic-buttered bread bowls, making for a hearty and indulgent dish that’s perfect for dinner or entertaining.
Ingredients
3 chicken breasts, cubed
1 lb pasta (penne, fettuccine, or your choice)
6 large bread rolls (like Kaiser rolls)
1 jar (approx. 15 oz) Alfredo sauce
½ cup unsalted butter, melted
3–4 tsp garlic & herb seasoning
½ cup shredded Parmesan cheese
1 Tbsp olive oil
Salt and pepper, to taste
Instructions
- Season the cubed chicken with garlic & herb seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 6–8 minutes, until golden and fully cooked.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well.
- Slice the tops off each bread roll and hollow out the centers carefully without tearing the sides.
- Mix melted butter with remaining garlic & herb seasoning and brush it inside and around the edges of each bread bowl.
- Place the bread bowls on a baking sheet and toast in a preheated oven at 375°F (190°C) for 4–5 minutes until lightly crisp.
- Add the drained pasta and Alfredo sauce to the cooked chicken in the skillet. Stir until well combined and heated through.
- Spoon the chicken-pasta mixture into each toasted bread bowl and sprinkle with shredded Parmesan cheese.
- Return the filled bowls to the oven for another 4–5 minutes, until the cheese melts and the edges are crisp.
- Serve hot, optionally garnished with fresh parsley or red pepper flakes.
Notes
Use rotisserie chicken to save time.
Try low-fat Alfredo or Greek yogurt sauce for a lighter version.
Switch up the pasta with rigatoni or shells.
Add steamed broccoli or spinach for extra veggies.
Top with mozzarella for extra cheesiness.
Store the filling and bread bowls separately to avoid sogginess.
Reheat filling on stovetop or microwave, and toast bread bowls fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 580
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
